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Monday, July 29, 2013

Scrambled eggs and tomatos (brouillade à la tomate)

Eggs, tomato... Some wedding are assured to work well.
I'm sharing with you today a traditional provencal recipe : Scrambled eggs and tomato, known in French as "Brouillade à la tomate".

Here what you'll need for 4 small eaters :

2 eggs per person

2 tomatoes per person

3 cloves of garlic

100 grams of grated cheese as gruyère

1 slice of sandwich bread.

1 tablespoon of thyme

1 cup of olive oil ... I know, it seems to be a lot ... It's not.

Step 1 :
Cut your tomatoes in small pieces. At this point, if you've got time and patience and if you're a best cook than me, blanch them. It will help you to take off their peel and it will be better. Or do, like me at the beginning...

Step 2 :

Make brown those tomatoes into olive oil, on a medium fire, until their water has ALMOST disappear.

Step 3 :
In the meantime, whisk eggs and cheese. Add salt and pepper, of course.

Step 4 :

After 10-15 minutes, add exploded garlic and thyme.

... and your sandwich bread. It will help to absorb liquid surplus.

Step 5 :
After some minutes, pour eggs beaten and cook it as for scrambled eggs, that's all :)

Step 6 :
This is when you'll be at this point that you'll regret to be as me, a damned lazy person !
If you blanched tomatoes, you're just perfect ... If not, as I did, I recommend you to take off all the #@&/!! tiny pieces of peel with a cooking pliers without killing anybody around you.

After some others minutes, that's ready.

A very perfumed and tasty and simple dish :)

Recapitulative for 4 small eaters :

2 eggs per person

2 tomatoes per person

3 cloves of garlic

100 grams of grated cheese as gruyère

1 slice of sandwich bread.

1 tablespoon of thyme

1 cup of olive oil ... I know ...

Cut your tomatoes in small pieces. You can blanch them.

Make brown those tomatoes into olive oil, on a medium fire, until their water has ALMOST disappear.

In the meantime, whisk eggs and cheese. Add salt and pepper, of course.

Yummy :) I love this dish (and I love the little pieces of tomato skin!), but I never put bread in the tomatoes, I simply wait for the juice to evaporate. You have such great ideas for lazy people, it's perfect :D In my family, we usually make "nests" in the tomato sauce and put the eggs in the little nests, without mixing them with the tomato sauce, because we love the runny egg yolk.

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About Me

Hello !
My name is Axelle, I'm french.
I’m 40 years old.
I live in the south of France.
I met my husband, Vincent, when I was 20 years old.
I’m the lucky mother of two monsters that I love more than myself, known with love, as Le Gnome (13 years old) and La Gnomette (10 years old).
They make me laugh. They make me scream. They make me become mad. But they make my life.
This blog is for all the not French person in the world who want to discover the daily cook of a "normal" french family.
I thank you for forgiving my english mistakes ;)
Welcome in my tiny kitchen.